Mushroom
Barley soup has
the ring of an old European dish. This is a thick and comforting winter soup,
hearty enough to make a meal, even though it is meatless. It is not, however,
for vegetarians as part of its flavor comes from the use of beef broth. Don’t
overdo the porcini… they have a strong flavor.
One box
of barley is likely to last for years as most recipes call for relatively small
amounts. For this problem, the box may prove helpful, with recipes for pilaf,
but barley can always be added to vegetable soups in place of rice or in
addition to other starches.
If you
prefer a smoother consistency, you can take one cup and puree it, which will
give the rest a thicker appearance.
Ingredients
1/3 cup
dried porcini mushrooms
1 Tbsp
vegetable oil
1 Tbsp
butter
1 medium
onion, chopped
1 medium
carrot, chopped
2 garlic
cloves, chopped
1 lb.
cremini mushrooms, cleaned and finely chopped
½ cup
pearl barley
6 cups
beef broth
2 Tbsp
dry sherry
1 Tbsp
soy sauce
1 Tbsp
wine vinegar
Directions
- Soak dried mushrooms in 1 cup
warm water.
- Heat oil and butter in soup
pot.
- Cook onions, carrots, and
garlic until onions are wilted.
- Add fresh mushrooms and cook
stirring for 10 minutes.
- Increase heat and add barley.
Cook until it begins to take on color.
- Add broth, soy sauce, and
sherry.
- Strain liquid from porcini
mushrooms. Chop mushrooms and add to pot along with strained liquid.
- Cook on low heat until barley
is tender, about 40 minutes.
- Add vinegar.